Busy weeknights often leave little time for cooking.
Chicken and rice casseroles offer a simple way to get a filling meal on the table.
These recipes rely on basic ingredients and straightforward steps.
Most can be assembled quickly and left to bake with little attention.
Here are 14 ideas that work for regular weeknight schedules.
Helpful Tips Before You Start
These tips will help you move through the recipes with less effort on busy nights.
Use Rotisserie Chicken
Buy a rotisserie chicken and shred the meat ahead of time. It replaces raw chicken in almost every recipe here and cuts down on stovetop steps.
Pick Fast Rice
Instant rice or leftover cooked rice works in these casseroles. Both absorb the sauce during baking without extra simmering.
Prep the Night Before
Chop vegetables and measure spices in the evening. Store them in the fridge so assembly takes only minutes the next day.
Line the Pan
Place a sheet of foil or parchment in the baking dish before adding ingredients. Cleanup becomes a quick lift and toss.
Cheesy Broccoli Chicken and Rice Casserole
This cheesy broccoli chicken and rice casserole uses cooked rice and leftover chicken for a fast assembly on busy evenings. It combines tender broccoli and savory chicken in a creamy sauce with plenty of melted cheese throughout.
The finished dish has a soft, hearty texture with a lightly browned cheese layer on top. It makes a complete meal that reheats well for the next day.
Serves 4 people.
Ingredients
- 3 cups cooked white rice
- 2 cups chopped cooked chicken
- 2 cups broccoli florets
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 inch baking dish.
- Place the cooked rice, chopped chicken, broccoli florets, cream of chicken soup, milk, garlic powder, salt, and pepper in a large mixing bowl.
- Add 1 cup of the shredded cheddar cheese to the bowl and stir until everything is evenly combined.
- Spread the mixture into the prepared baking dish and smooth the top.
- Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the surface.
- Bake for 25 minutes until the cheese is melted and the edges are lightly golden.
- Remove from the oven and let it rest for 5 minutes before serving.
Extra Tips
Use fresh or frozen broccoli florets cut into small pieces so they soften during baking without turning mushy. Rotisserie chicken works well here for added flavor. Leftovers store in an airtight container in the fridge for up to three days and reheat best in the microwave with a splash of milk to loosen the sauce.Course: Main Course Cuisine: American Equipment: Baking Dish, Mixing Bowl
Mexican Black Bean Chicken and Rice Casserole
This casserole combines tender chicken pieces with rice and black beans in a simple Mexican-spiced sauce. It comes together fast on busy weeknights and bakes in one dish, making cleanup easy. The result is a hearty meal with savory flavors from cumin and chili powder, plus a layer of melted cheese on top.
It works well when you need a filling dinner that uses pantry staples. The black beans add extra texture and protein without extra steps.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 cup uncooked long-grain white rice
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup salsa
- 1 1/2 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- Chopped fresh cilantro, for serving
Instructions
- Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 2 minutes until it starts to soften. Add the chicken pieces and cook for 5 minutes, stirring occasionally, until lightly browned on all sides.
- Stir in the uncooked rice, black beans, salsa, chicken broth, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer.
- Pour the contents of the skillet into a 9×13-inch baking dish. Cover tightly with foil.
- Bake for 35 minutes. Remove the foil, sprinkle the cheddar cheese evenly over the top, and bake uncovered for 10 more minutes until the cheese melts and the rice is tender.
- Let the casserole rest for 5 minutes. Sprinkle with chopped cilantro before serving.
Extra Tips
Use a mild or medium salsa to control the heat level. Leftovers store well in the fridge for up to three days and reheat evenly in the microwave with a splash of broth to keep the rice moist. For a make-ahead option, assemble the dish up to the baking step and refrigerate overnight before cooking.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×13 baking dish, Oven
Lemon Herb Mediterranean Chicken and Rice Casserole
This lemon herb Mediterranean chicken and rice casserole brings bright citrus and fresh herbs to a simple weeknight meal. It combines tender chicken with fluffy rice in one dish, making cleanup easy after a busy day.
The flavors of lemon, oregano, and thyme pair well with briny olives and creamy feta. It offers a light yet satisfying texture with a bit of tang in every bite.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked long grain white rice
- 2 cups chicken broth
- Juice and zest of 1 large lemon
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sliced kalamata olives
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 minutes until softened.
- Add the chicken pieces to the skillet along with the salt, pepper, oregano, and thyme. Cook for 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Stir in the rice, lemon zest, and lemon juice. Pour in the chicken broth and bring the mixture to a simmer.
- Transfer everything to a greased 9×13 baking dish. Cover tightly with foil and bake for 30 minutes.
- Remove the foil, scatter the olives and feta cheese over the top, and bake uncovered for 10 more minutes until the rice is tender.
- Sprinkle with fresh parsley just before serving.
Extra Tips
Rinse the rice under cold water before cooking to keep the final texture light instead of sticky. Chicken thighs can replace the breasts if you want richer flavor. Leftovers reheat best with a small splash of broth stirred in to restore moisture.Course: Main Course Cuisine: Mediterranean Equipment: Large Skillet, 9×13 Baking Dish, Aluminum Foil
Spicy Buffalo Chicken and Rice Casserole
This casserole brings the bold flavors of buffalo wings into a simple one-dish meal. It works well on busy weeknights when you need something filling with minimal effort. The result is a creamy rice base with tender chicken and a spicy kick balanced by cheese.
The texture stays hearty with a slightly crisp top from the melted cheese. It delivers familiar game-day taste without extra steps.
Serves 4 people.
Ingredients
- 2 cups cooked white rice
- 2 cups shredded cooked chicken
- 3/4 cup buffalo wing sauce
- 1/4 cup ranch dressing
- 1/2 cup chopped celery
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese
- 2 tablespoons chopped green onions
Instructions
- Preheat the oven to 350 degrees and lightly grease a baking dish.
- In a large mixing bowl, combine the cooked rice, shredded chicken, buffalo wing sauce, ranch dressing, and chopped celery until evenly coated.
- Stir in half of the shredded cheddar cheese to create a creamy mixture.
- Spread the mixture into the prepared baking dish and sprinkle the remaining cheddar cheese and the crumbled blue cheese over the top.
- Bake for 20 to 25 minutes until the cheese is melted and the edges start to bubble.
- Remove from the oven and scatter the chopped green onions across the surface before serving.
Extra Tips
Use rotisserie chicken to cut down on prep time. The blue cheese adds a sharp contrast to the heat, so skip it only if you prefer milder flavor. Leftovers reheat well in the microwave with a splash of extra ranch to restore creaminess.Course: Main Course Cuisine: American Equipment: Mixing Bowl, Baking Dish
Creamy Mushroom and Wild Rice Chicken Casserole
This casserole brings together tender chicken, nutty wild rice, and earthy mushrooms in a creamy sauce. It comes together with mostly pantry staples and works well for weeknights when you want a filling one-dish meal that feels a little special.
The texture stays hearty from the rice while the mushrooms and broth keep everything moist and savory. A bit of cheese on top adds a nice golden finish after baking.
Serves 4 people.
Ingredients
- 1 cup uncooked wild rice blend
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 8 ounces cremini mushrooms, sliced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 1/2 cups chicken broth
- 1/2 cup sour cream
- 1 teaspoon dried thyme
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Cook the wild rice blend according to package directions in a saucepan until tender, then set it aside.
- Preheat the oven to 375 degrees and lightly grease a 9×13 baking dish.
- Heat a large skillet over medium heat. Add the chicken pieces and cook until no longer pink, about 5 to 6 minutes. Season with salt and pepper.
- Add the sliced mushrooms, diced onion, and minced garlic to the skillet with the chicken. Cook until the mushrooms release their liquid and the onion softens, about 5 minutes.
- Stir in the cream of mushroom soup, chicken broth, sour cream, and dried thyme until everything is well combined and heated through.
- Remove the skillet from heat and fold in the cooked wild rice until evenly mixed.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the shredded mozzarella cheese over the top.
- Bake for 20 to 25 minutes until the cheese is melted and bubbly. Let it rest for 5 minutes before serving.
Extra Tips
If the wild rice blend you use takes longer than 40 minutes, cook it earlier in the day so assembly stays quick. For a lighter version, swap the mozzarella for Parmesan and reduce the sour cream to 1/3 cup. Leftovers reheat well in the microwave with a splash of broth to loosen the sauce.Course: Main Course Cuisine: American Equipment: Saucepan, Large skillet, 9×13 baking dish
Teriyaki Vegetable Chicken and Rice Casserole
This casserole brings together tender chicken, crisp vegetables, and fluffy rice all coated in a savory teriyaki sauce. It comes together in one dish, making it a good choice for weeknights when you want minimal cleanup and a complete meal.
The mix of broccoli, peppers, and carrots adds color and texture while the teriyaki sauce gives a balanced sweet and salty flavor that appeals to the whole family. It works well when you need a reliable dinner that reheats nicely for lunch the next day.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 3 cups cooked white rice
- 3/4 cup teriyaki sauce
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 5 to 6 minutes until no longer pink.
- Add the broccoli florets, diced red bell pepper, and shredded carrots to the skillet. Cook for another 4 minutes until the vegetables start to soften.
- Stir in the cooked white rice and teriyaki sauce until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Bake for 20 minutes until heated through.
- Remove from the oven and sprinkle with sliced green onions and sesame seeds before serving.
Extra Tips
Use day-old rice if you have it on hand, as it holds up better during baking and avoids a mushy texture. If you want more sauce, drizzle an extra tablespoon or two over individual portions right before serving. Leftovers keep in the fridge for up to three days and reheat well in the microwave with a splash of water to loosen the rice.Course: Main Course Cuisine: Asian Equipment: Large skillet, 9×13-inch baking dish, Mixing bowl
Southern Green Bean Chicken and Rice Casserole
This casserole brings together tender chicken, fluffy rice, and crisp-tender green beans in a creamy sauce. It is a simple way to get a full meal on the table with little hands-on time. The flavors stay mild and comforting, with a light cheesy finish that feels like a weeknight version of Southern cooking.
It works well on nights when you want something hearty but do not have hours to cook. The green beans add color and a slight bite that balances the soft rice and chicken. Leftovers reheat nicely for lunch the next day.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked long-grain white rice
- 2 cups fresh green beans, trimmed and halved
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 1/2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F. Grease a 9×13 baking dish and set it aside.
- Melt the butter in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens.
- Add the chicken pieces, garlic, salt, and pepper. Cook for 5 minutes, stirring often, until the chicken is no longer pink on the outside.
- Stir in the uncooked rice, cream of mushroom soup, and chicken broth. Mix until everything is combined and the rice is coated.
- Pour the mixture into the prepared baking dish. Spread the green beans evenly over the top and gently press them down.
- Cover the dish with foil and bake for 35 minutes.
- Remove the foil, sprinkle the cheddar cheese over the casserole, and bake uncovered for 10 more minutes until the cheese melts and the rice is tender.
Extra Tips
If the rice seems dry after baking, add a splash of warm broth before serving. Use frozen green beans in a pinch, but thaw and drain them first so they do not release extra water. Store leftovers in an airtight container in the fridge for up to three days and reheat portions in the microwave with a damp paper towel on top to keep the rice moist.Course: Main Course Cuisine: American Equipment: Large skillet, 9×13 baking dish, Mixing bowl
Italian Sun-Dried Tomato Chicken and Rice Casserole
This casserole combines tender chicken pieces with rice and tangy sun-dried tomatoes in a simple Italian-style bake. It works well on busy weeknights when you need a hands-off meal that still feels comforting and flavorful.
The dish has a savory tomato and herb taste with a melted cheese topping that holds the rice and chicken together. Everything cooks in one pan before finishing in the oven, which keeps prep straightforward.
Serves 4 people.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked long-grain white rice
- 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
- 2 cups chicken broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 1/2 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375°F. Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes.
- Add the chicken pieces, minced garlic, Italian seasoning, salt, and pepper. Cook until the chicken is lightly browned on all sides, about 5 minutes.
- Stir in the sun-dried tomatoes and uncooked rice. Pour in the chicken broth and bring the mixture to a simmer.
- Remove the skillet from the heat. Sprinkle the parmesan cheese evenly over the top, then cover with the shredded mozzarella.
- Transfer the skillet to the oven and bake uncovered for 25 minutes, or until the rice is tender and the cheese is golden.
- Remove from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves before serving.
Extra Tips
If the rice looks a bit dry after baking, add a small splash of warm broth and stir gently before garnishing. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the rice moist. Skip the fresh basil if you do not have it on hand, as the sun-dried tomatoes already provide plenty of flavor.Course: Main Course Cuisine: Italian Equipment: Large oven-safe skillet, Cutting board, Knife
Coconut Curry Chicken and Rice Casserole
This casserole turns basic chicken and rice into a creamy, one-dish meal with coconut milk and curry spices. It works well on busy weeknights when you want something hearty without much hands-on time.
The finished dish has tender chicken and soft rice coated in a mild, fragrant sauce. Red bell pepper and onion add a little texture and color while the coconut keeps everything rich.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup long-grain white rice, uncooked
- 1 can (13.5 oz) coconut milk
- 2 tablespoons curry powder
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Heat a large skillet over medium heat. Add the chicken pieces, onion, garlic, and red bell pepper. Cook for 5 to 6 minutes until the chicken is no longer pink on the outside.
- Stir in the curry powder, salt, and black pepper. Cook for 1 minute until the spices smell fragrant.
- Add the uncooked rice, coconut milk, and chicken broth to the skillet. Stir everything together until well combined.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Cover the dish tightly with foil and bake for 35 minutes.
- Remove the foil and bake for another 10 minutes until the rice is tender and most of the liquid is absorbed.
- Let the casserole rest for 5 minutes, then sprinkle with chopped cilantro before serving.
Extra Tips
If the rice still seems firm after baking, add a splash of broth and return it to the oven for a few extra minutes. Leftovers reheat well in the microwave with a little extra coconut milk stirred in to loosen the texture. For a milder version, use a mild curry powder and taste the sauce before baking.Course: Main Course Cuisine: Asian Equipment: Large Skillet, Baking Dish
Smoky BBQ Bacon Chicken and Rice Casserole
This casserole brings together tender chicken, crispy bacon, and a smoky barbecue sauce over rice. It delivers bold flavor with minimal effort, making it a reliable choice for weeknights when you need a filling meal on the table fast.
The finished dish has a savory, slightly sweet profile with chewy rice and melted cheese on top. Bacon adds crunch while the smoked paprika deepens the barbecue taste without extra steps.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 6 slices bacon, chopped
- 1 cup long-grain white rice
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup barbecue sauce
- 1 teaspoon smoked paprika
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- 2 green onions, sliced (for garnish)
Instructions
- Preheat the oven to 375 degrees. Cook the chopped bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pan.
- Add the chicken pieces to the skillet. Season with salt and pepper. Cook until the chicken is no longer pink on the outside, about 5 minutes. Stir in the onion and garlic and cook for 2 more minutes.
- Add the rice, chicken broth, barbecue sauce, and smoked paprika to the skillet. Stir well to combine and bring the mixture to a simmer.
- Transfer everything to a greased 9×13 inch baking dish. Cover tightly with foil and bake for 30 minutes.
- Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and bake uncovered for 10 more minutes until the cheese melts. Top with the cooked bacon and sliced green onions before serving.
Extra Tips
Cook the bacon until quite crisp so it stays crunchy after baking. If the rice looks dry after the covered bake time, add a splash of broth before adding the cheese. Leftovers reheat well in the oven at 350 degrees with a light cover to prevent the rice from drying out.
Course: Main Course Cuisine: American Equipment: Large Skillet, 9×13 Inch Baking Dish, OvenGreek Feta Olive Chicken and Rice Casserole
This casserole brings bright Mediterranean flavors to a simple weeknight meal. Tender chicken, fluffy rice, and briny olives come together with tangy feta for a dish that feels fresh without much effort. It works well when you need something satisfying that mostly cooks in the oven while you handle other tasks.
The finished result has a savory base with pops of olive and creamy feta on top. The rice absorbs the seasoned broth for even flavor throughout.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup long-grain white rice
- 2 1/2 cups chicken broth
- 1/2 cup Kalamata olives, halved
- 4 ounces feta cheese, crumbled
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and black pepper
Instructions
- Preheat the oven to 375 degrees. Heat the olive oil in a large skillet over medium heat and add the diced onion. Cook for 3 minutes until softened.
- Add the chicken pieces, minced garlic, oregano, salt, and pepper. Cook for 5 minutes until the chicken is lightly browned on the outside.
- Stir in the rice and cook for 1 minute to toast it lightly. Add the chicken broth and lemon juice, then bring the mixture to a simmer.
- Pour everything into a 9×13-inch baking dish and cover tightly with foil. Bake for 30 minutes.
- Remove the foil, scatter the halved olives over the top, and sprinkle the crumbled feta evenly. Return to the oven uncovered for 10 more minutes until the rice is tender and the feta has softened.
Extra Tips
Stir the olives and feta in gently right after baking if you prefer them mixed through the rice instead of sitting on top. Leftovers reheat well in a covered skillet with a splash of broth to restore moisture. Use chicken thighs for better flavor and moisture, or swap in breasts if that is what you have on hand.Course: Main Course Cuisine: Mediterranean Equipment: Large skillet, 9×13-inch baking dish, Measuring cups
Thai Peanut Chicken and Rice Casserole
This Thai-inspired casserole brings creamy peanut flavors to classic chicken and rice. It comes together quickly for those hectic evenings when you need a satisfying meal without much fuss.
The dish has a rich, nutty sauce that coats tender chicken and fluffy rice, with bright notes from lime and fresh veggies. It offers a nice mix of textures with crunchy peanut toppings.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken thighs, cubed
- 1 cup uncooked long-grain rice
- 1 red bell pepper, chopped
- 4 green onions, sliced (white and green parts separated)
- 1/2 cup natural peanut butter
- 3 tablespoons soy sauce
- Juice of 2 limes
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 1/2 cups chicken broth
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Preheat the oven to 375°F. In a large mixing bowl, combine the cubed chicken, uncooked rice, chopped red bell pepper, white parts of the green onions, peanut butter, soy sauce, lime juice, minced garlic, and grated ginger.
- Pour in the chicken broth and stir everything until the peanut butter is fully incorporated and the mixture is evenly coated.
- Transfer the mixture to a greased 9×13-inch baking dish and spread it into an even layer.
- Cover the dish tightly with foil and bake for 45 minutes, until the rice is tender and the chicken is cooked through.
- Remove from the oven, uncover, and let it rest for 5 minutes. Fluff the rice with a fork, then sprinkle the green parts of the onions, chopped peanuts, and cilantro over the top. Serve with lime wedges on the side.
Extra Tips
Stir the peanut butter into the broth a little at a time while mixing to keep the sauce smooth. For extra crunch, add the peanuts right before serving instead of letting them sit under the foil. Leftovers reheat well in the microwave with a splash of broth to loosen the sauce.Course: Main Course Cuisine: Thai Equipment: 9×13-inch baking dish, Large mixing bowl, Oven
Salsa Verde Chicken and Rice Casserole
This salsa verde chicken and rice casserole offers a bright, tangy meal that comes together with little hands-on time. Tender pieces of chicken and rice soak up the green sauce during baking, while melted cheese adds a creamy finish on top. It suits busy weeknights when you want something filling without extra steps.
The flavors stay fresh and zesty from the salsa verde, with the rice turning soft and the chicken staying moist. It works well for family meals or simple prep ahead of time.
Serves 4 people.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 1 (12 oz) jar salsa verde
- 1 1/2 cups chicken broth
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until lightly browned on all sides.
- Add the diced onion and minced garlic to the skillet. Cook for 2 to 3 minutes until the onion softens.
- Stir in the uncooked rice, salsa verde, and chicken broth. Bring the mixture to a simmer, then remove from heat.
- Transfer everything to a greased 9×13-inch baking dish. Cover tightly with foil and bake for 30 minutes.
- Remove the foil, sprinkle the shredded Monterey Jack cheese evenly over the top, and bake uncovered for 10 more minutes until the cheese melts.
- Let the casserole rest for 5 minutes, then sprinkle with the chopped cilantro before serving.
Extra Tips
Use a mild or medium salsa verde depending on your heat preference, and stir the rice once before covering to help it cook evenly. Leftovers reheat well in the microwave with a splash of broth to loosen the texture. Skip the cilantro if you prefer a simpler finish, or swap in shredded cheddar if Monterey Jack is not on hand.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 9×13-inch baking dish, Oven
Ranch Carrot and Pea Chicken and Rice Casserole
This Ranch Carrot and Pea Chicken and Rice Casserole combines tender chicken with sweet carrots and peas in a creamy ranch sauce over fluffy rice. It works well on busy weeknights when you need a full meal that comes together with little hands-on time.
The finished dish has a creamy texture with bright vegetable pieces and a mild herby flavor from the ranch seasoning. Everything bakes together in one dish for easy serving.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 cup diced carrots
- 1 cup frozen peas
- 1 packet (1 ounce) ranch seasoning mix
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees F and lightly grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the chicken pieces, uncooked rice, chicken broth, diced carrots, frozen peas, ranch seasoning mix, and cream of chicken soup. Stir until everything is evenly coated.
- Pour the mixture into the prepared baking dish and spread it into an even layer. Cover the dish tightly with foil.
- Bake for 45 minutes, or until the rice is tender and the chicken is cooked through.
- Remove the foil, sprinkle the shredded cheddar cheese over the top, and return the dish to the oven for 5 more minutes until the cheese melts.
Extra Tips
Add the frozen peas straight from the bag since they cook quickly in the covered bake. If you assemble the casserole in advance, keep it covered in the fridge and add 10 extra minutes to the bake time. Leftovers stay moist when reheated with a small splash of broth.Course: Main Course Cuisine: American Equipment: 9×13 Baking Dish, Large Mixing Bowl, Oven
